High Priority – – From initial inspection : High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from customer dining room and without washing hands employee began to toast tortillas, discussed with operator who educated employee and washed hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint** – From follow-up inspection 2025-07-16: Employee entered kitchen from customer dining room and without washing hands employee began handled prepared plates of customers food, discussed with operator who educated employee and employee washed hands. **Admin Complaint** **Corrected On-Site**

High Priority – – From initial inspection : High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen cooked sausage (123F – Hot Holding); cooked onion and pepper (93F – Hot Holding) per operator products prepared approximately 1 hour ago and hot held until served discussed with operator who reheated products to 165F+. In steam table cooked black beans (122F – Hot Holding); cooked pinto beans (126F – Hot Holding); cooked shredded chicken (122F – Hot Holding); cooked rice (124F – Hot Holding) per operator products prepared on stove top and hot held in steam table, per operator products prepared 1-2 hours before, operator moved products to stove to reheat to 165F+. **Corrective Action Taken** **Warning** – From follow-up inspection 2025-07-16: In kitchen cooked peppers (109F – Hot Holding); cooked onion (99F – Hot Holding) per operator products prepared on stove approximately 10 minutes ago discussed with operator who moved products to stove to reheat. **Admin Complaint** **Corrective Action Taken**